Wonderfully unique, the Red Pumpkin Pachadi stands out from others in its combined use of curds and coconut milk. Though you might never have tried it before, you will be pleasantly surprised to see that mellow coconut milk and tangy curds complement each other very well, and together with the aromatic and flavourful tempering, they really form a delicious base for the sautéed red pumpkin. Make sure you refrigerate the raita before use, to improve its flavour and texture. Serve this refreshing accompaniment with rice dishes like Bisi Bele Bhaat , South Indian Tava Rice and Coconut Rice .

I am in USA and wonder if red pumpkin is similar enough to butternut winter squash to use as substitute. From the pictures they look very similar, from skin color to flesh color.
Also wanted to share personal tip regarding peeling the very hard winter squashes. Don''t peel first! After cutting off stem end and cutting in half lengthwise and scooping out seeds, cut squash into 1 - 2 inch high crosswise half circles, then lay them flat and use knife to cut away skin, up and down, working around each piece. Much easier than struggling to peel whole squash, and may save your fingers from danger. Hope this explanation is understandable.

Red pumpkin pachadi.. a different version of making pachadi using kaddu.. very creamy, soft, and coconut flavoured which rules the pachadi.. with a slight sour taste of the curd.. gives a nice mix flavours in each bite. i enjoyed thid with sambhar rice..